Lume Restaurant at Rhebokskloof, Paarl
The Menu at Lume
At Lume, each dish is shaped by fire, season, and place. Our menu evolves continuously, guided by local produce, coastal influence, and the rhythm of the Paarl Winelands.
Guests are invited to experience the menu as a curated journey through Opening, From the Fire, and Final Light — a progression designed to unfold naturally throughout the evening. Each plate illuminates flavour through smoke, texture, and balance, allowing the story of the kitchen to reveal itself course by course.
Two Course
R1050 pp
Three Course
R1250 pp
Please note seasonal availability can affect options on this menu and prices are subject to change. You will be advised of any changes when visiting the restaurant.
Starters
The Quiet Garden
Panko confit duck croquette | Smoked pea & bacon velouté | apple gel | pickled radish | micro salad
Spice Route Springbok
Spiced Springbok bobotie cigars | sambal tomato | micro coriander | pickled sprouts| raita| herb oil | banana crisps | apricot
Garden at First Light (V)
Peppery wild rocket | smoked tomato risotto stuffed in Italian peppers| aubergine cream | toasted nut soil | mint & basil consume | Mozzarella di Buffalo
The Last Harvest
Duck liver parfait | leek mosaic | parsley aioli | pear compote | chili oil | caramelised onion puree| toasted brioche
Langoustine at First Tide
Butter poached langoustine | smoked fennel puree | compressed apple ribbons | coriander blossom oil | sea lettuce crisp | lemon air
Season’s Pour (SQ)
Chef’s daily creation inspired by the garden and the day’s harvest — The flavour of now, captured in a single pour
Mains
Whispers of the Karoo
Lamb french trimmed | garden peas | burnt red pepper & garlic puree | herb sour cream | pomme puree | toasted walnut ash| rooibos smoked jus| baby glazed carrots
Embers of the Valley
Karoo beef fillet | potato pave | umngqusho (samp espuma) | foraged mushroom | chimichurri | charred onion | bacon, onion chorizo crumb | smoked carrot puree | sour fig and bone marrow jus
Tide of Fire
Braaied butter Lobster | curry leaf oil | smoked mackerel pot sticker | leek & mussel salad | squid ink aioli | red Thai curry | habanero & pineapple gel
Golden Drift
Venison loin | gem squash puree | grilled peaches | burnt onion ash | blackberry gel |tender stem broccoli | truffle cauliflower puree | rooibos Jus
Crimson Solstice (V)
Roasted eggplant with harissa | black lentil & herb salad | garlic labneh | pomegranate seeds | coriander oil
Desserts
Midnight Pistachio
Black tartlet case | chiffon | vanilla chocolate crème | pistachio ganache | seasonal berries
Sunburnt Summer
Lemon mousse | ginger crumble | pickled ginger | tuile | dark chocolate Namalaka | poached rhubarb | hazelnut ash | Cape Malay ice cream
Golden Monsoon
Mango lassi | cardamom white chocolate ganache | Hanepoot compote | litchi ice cream
Karoo Cellar Selection
Aged local cheeses | biltong crumb | honey & lemon preserve | honeycomb | sourdough crisps | pickled pear | rooibos poached apple